Shrimp Bisque I
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
49
Spice
58
Sweetness
59
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 cups
Butter4 cups
All-Purpose Flour1 cup
Clarified Butter1 large
Onion (finely diced)1 clove
Garlic (minced)2 tbsps
Paprika3 tbsps
Tomato Paste1 cup
Brandy4 cups
Heavy Cream (heated)3 cup
Sherry (dry)1 tsp
Hot Pepper Sauce1 tsp
Old Bay Seasoning (tm)Directions:
1
To make roux: melt 2 cups butter in saucepan over moderate heat
2
Add 4 cups flour all at ounce, stirring constantly over low heat, for approximately 5 minutes, until roux is a very pale ivory color
3
Set aside
4
Using a large stock pot, melt clarified butter and saute shrimp shells until color changes
5
(To make clarified butter: slowly melt unsalted butter in a saucepan, being careful not to burn
6
Once thoroughly melted skim off surface of butter, removing milk solids
7
) Add onion and garlic, cooking until tender, adding more butter if needed
8
Add paprika, cooking for 10 to 15 minutes
9
Once paprika is dissolved add tomato paste and mix well
10
Deglaze pan with brandy; add fish stock and simmer
11
Thicken soup by adding small amounts of roux, each time mixing thoroughly
12
Strain soup, pressing shells to extract all liquid
13
In separate saute pan, saute shrimp in butter and add to soup mixture
14
Add heated heavy cream, sherry and season to taste using; hot pepper sauce, Worcestershire and seafood seasoning
15
Stirring well and serve